Yummy by Gambino - Raspberry Brownies

RASPBERRY BROWNIES

PRESENTED BY KATHY HEEREN-ELLIS

This recipe may have a boxed mix as the foundation, but there is no mistake how deliciously delectable it looks and tastes! Based on a fudgy brownie mix, these quick-to-fix brownies combine the best of sweet flavors and chewy textures. Mmm!

INGREDIENTS

1 box (1 lb 2.3 oz) fudge brownie mix (Water, vegetable oil and eggs called for on brownie mix box)

1 package (8 oz) cream cheese, softened

1/2 cup powdered sugar

1/2 cup raspberry preserves

1 oz unsweetened baking chocolate

1 tablespoon butter or margarine

DIRECTIONS

Heat oven to 350°F. Bake brownie mix as directed on box, using water, oil and eggs, in 13x9-inch pan. Cool completely, about 1 hour. Beat cream cheese, powdered sugar and preserves in small bowl with electric mixer on medium speed until smooth. Spread over brownies. Refrigerate 15 minutes. Place chocolate and butter in small microwavable bowl. Microwave uncovered on Medium (50%) about 1 minute or until mixture can be stirred smooth. Drizzle over brownies. Refrigerate about 1 hour or until chocolate is firm. For 18 brownies, cut 6 rows by 3 rows. Store covered in refrigerator.

Options: If you don't have vegetable oil on hand, you can use melted margarine or butter to make the brownies. Do you prefer brownies with a more cakelike texture? If so, prepare the mix with 3 eggs instead of 2.